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Creamed Corn with Jalapenos

If you don't want this dish too spicy, use only the flesh of the jalapenos and discard the seeds, which hold most of the heat in the pepper.

Creamed Corn with Jalapenos

Source: Mad Hungry, February 2011


  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 jalapeno, minced (discard seeds for less heat)
  • 2 10-ounce bags corn kernels
  • 1/2 cup heavy cream
  • 1/3 cup water
  • 2 ounces Monterey Jack cheese, grated
  • 1/2 teaspoon salt


  1. Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.

  2. Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.

Reviews (2)

  • cwherrett 31 Mar, 2013

    This is a favorite at my house and goes with everything. I make it at least once a week, and use half of the seeds from a jalapeno..

  • kayiscooking 17 Aug, 2011

    This recipe is AMAZING! Perfect for everything from summer cook outs to winter night meals! It is so good, appeals to everyone, and packs a punch with the heat! Happy eating!

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